Primjena ubrzane ekstrakcije otapalima u izolaciji fenolnih spojeva iz sjemenki komorača

undergraduate thesis

• Title (english): Application of pressurized liquid extraction for isolation of polyhenols from fennel seeds
• Author: Matea Peričić
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Komoraĉ je ljekovita i aromatiĉna biljka koja sadrţi znaĉajan udio bioaktivnih molekula, meĊu kojima znaĉajno mjesto zauzimaju fenolni spojevi, za ĉiju ekstrakciju se primjenjuju razliĉite metode. Stoga je cilj ovog istraţivanja bio odrediti optimalne uvjete izolacije ukupnih fenola i flavonoida iz sjemenki gorkog komoraĉa s 30%-tnom vodenom otopinom acetona, primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (PLE). Parametri koji su varirani tijekom eksperimenta su: temperatura (75°C i 100°C) i broj ciklusa ( 1, 2, 3 ) uz konstantno statiĉko vrijeme 10 min. Najviše koncentracije ukupnih fenola i flavonoida dobivene su ekstrakcijom 30%-tnom vodenom otopinom acetona pri temperaturi od 100 °C u 3 ciklusa. TakoĊer, dokazano je da porast temperature i broja ciklusa prilikom ekstrakcije 30%-tnim acetonom, utjeĉu na povećanje koncentracije ukupnih fenola i flavonoida.

Abstract (english)

Fennel is a medicinal and aromatic plant with a broad range of bioactive molecules, among which phenols and flavonoids are the most significant. Different methods exist for their extraction. The aim of this study was to determine the optimal conditions for selective isolation of total phenols and flavonoids from minced ground fennel seeds with 30% aqueous acetone solution with pressurized liquid extraction (PLE). Parameters that were adjusted during the experiment were: temperature (75°C and 100°C) and number of cycles (1, 2, 3) with constant static time of 10 min. The highest concentrations of total phenols and flavonoids from fennel seeds were obtained by extraction with a 30% acetone solution at 100 ° C for 3 cycles. Also, it has been shown that with the increasing of temperature and the number of cycles upon extraction with 30% acetone the concentration of total phenols and flavonoids increases.

• Keywords: Komoraĉ; fenoli; flavonoidi; ubrzana ekstrakcija otapalima
• Keywords (english): fennel; fenols; flavonoids; pressurized liquid extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:522214
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-24 09:09:19